Blackened Salmon

Recipe Created By: Robbie
Prep. Time: 0:45
Serves: 4 - 6

(4 - 6) 1/2" thick, skinned salmon fillets - rinsed
1 cup real butter
1/2 cup fresh-squeezed lemon juice
2 Tbls. Cajun Blackening Spice
4 - 6 lemon wedges - for garnish, optional
4 - 6 fresh parsley OR dill sprigs - for garnish, optional

-Trim off the thin edges of fillets, as these would burn.
-Pat fillets dry and refrigerate until ready to cook.
-Melt butter in a large, heavy frying pan (preferably cast-iron) over medium heat.
-Remove pan from heat; stir in lemon juice and seasoning; pour mixture into a shallow dish and cool until lukewarm.
-Heat the skillet over high heat until it starts to smoke.
-Coat 1 fish fillet in butter mixture.
-Place fish in hot skillet. Fish will sear and cook almost immediately. Turn fillet over and blacken other side.
-Repeat with remaining fillets, discarding pan drippings after each fillet.
-As fillets are cooked, remove from heat and keep warm.
-When all fillets have been cooked, wipe skillet clean and return to heat.
-Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to blacken the butter.
-Drizzle butter over each fillet, garnish with lemon and parsley/dill, and serve hot.

Make It A Meal: Serve with Garlic Dill New Potatoes and Scalloped Corn

(1) Visitor Comment:

• First, it is great to be able to get your recipe for blackened salmon. Had in restaurant and now want to try it myself at home. Understandably, a cast iron skillet would be best. However, can a regular stainless steel frying pan be used? You got it right. I am not a chef. I will get a cast iron frying pan if that is really the best. Thanks so much for the recipe.

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